KOFTA KEBABS WITH TZATZIKI
Whether it's Indonesian satay, French brochette, or Turkish kebab, food on a stick is just plain fun. "Kofta" refers to kebabs made with ground rather than cubed meat.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.
- Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
- Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread.
- If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.
- Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.
- Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.
TURKISH MEATBALLS (KOFTA)
These are the well-known Turkish Kofta, delicious little meat balls or patties. You can make them with beef, but lamb is traditional and makes them very special.
Provided by Jenny Sanders
Categories Lamb/Sheep
Time 35m
Yield 36 meatballs, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
- Whizz until finely crumbed.
- Add the ground lamb and the egg, and process until blended.
- Add the spices, garlic and parsley.
- Process the meat well to achieve a fine texture.
- Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
- You may cook them at once, or refrigerate the mixture for several hours.
- (If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
- The meatballs should be stirred several times, the patties turned once.
- Remove them with a slotted spoon to drain.
- Serve the meatballs hot or at room temperature as an appetizer.
- Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.
BEEF KAFTA
This is a Lebanese style Beef Kafta recipe that's made with ground beef, parsley, onions and a blend of Middle Eastern spices- perfect on the grill or stove
Provided by Yumna Jawad
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Place the parsley in the bowl of a food processor and pulse until finely chopped, remove and set aside.
- In the same food processor bowl used to chop the parsley, place the quartered onion and pulse until finely chopped. Drain the onions slightly to release excess moisture.
- Return the parsley back to the bowl of the food processor with the onions. Add the ground beef to the food processor in addition to all the spices. Run the food processor on pulse once or twice until ingredients are well combined and form a pasty meat mixture.
- Transfer the mixture from the food processor to a large bowl and form the Kafta into an oblong shape about 1 inch in thickness. You can form them on a wooden skewer or without.
- Grease the grates of a gas grill or indoor grill pan, and preheat it to medium high heat. When heated through, transfer the kafta to the grill. Grill for 4-5 minutes per side, depending on your preferred level of doneness.
- Serve hot off the grill with your choice of side.
Nutrition Facts : Calories 202 kcal, Carbohydrate 2 g, Protein 13 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 52 mg, ServingSize 1 serving
MIDDLE EASTERN LAMB KOFTA
Made with fragrant spices, roasted nuts, herbs and aromatics, this lamb kofta will take your taste buds on an adventure.
Provided by Jennifer Segal
Categories Dinner
Time 40m
Yield 6 (about 28 golf ball-sized meatballs)
Number Of Ingredients 14
Steps:
- Place the nuts in the bowl of a food processor fitted with the steel blade. Pulse until finely chopped but not pasty. Transfer the nuts to a small dry skillet over medium heat; cook, stirring frequently, until the nuts are lightly browned and fragrant, 5 to 6 minutes. Pour the nuts into mixing bowl large enough to hold all of the ingredients, and set aside to cool. (Don't leave the nuts in the pan, as the residual heat may cause them to burn.)
- Place the onion, garlic, bell pepper, jalapeño pepper, and cilantro in the bowl of the food processor (no need to clean it first). Pulse until the vegetables are finely minced but not puréed. Set a fine sieve over a medium bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible. Add the strained vegetable mixture to the bowl with the nuts.
- To the veggies and nuts, add the lamb, cumin, cinnamon, cardamom, cloves, salt, and white pepper. Using your hands, mash the mixture together until evenly combined.
- Line a baking sheet with aluminum foil. Form the mixture into patties about 2 inches in diameter and ½-inch thick (they will puff up on the grill to look like meatballs). Place on the baking sheet and cover with plastic wrap, then refrigerate until ready to cook.
- Preheat the grill to medium-high heat and oil the grates. Place the kofta on the grill and cook, covered, until browned, about 4 minutes per side or until cooked through. Serve with tzatziki and hummus.
- Note: If you like your kofta spicy, reserve some of the seeds from the jalapeño pepper and add them with the vegetables. Also, be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
- Make-Ahead: The patties can be made and refrigerated up to two days ahead of time.
- Freezer-Friendly Instructions: The uncooked patties can be frozen for up to three months. (Freeze the patties on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.
Nutrition Facts : ServingSize 4 meatballs, Calories 438, Fat 36 g, Carbohydrate 4 g, Protein 23 g, SaturatedFat 14 g, Sugar 1 g, Fiber 1 g, Sodium 382 mg, Cholesterol 95 mg
KOFTA KEBABS
These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.
Provided by SRKELZ
Categories Meat and Poultry Recipes Lamb Ground
Time 1h20m
Yield 28
Number Of Ingredients 13
Steps:
- Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.
Nutrition Facts : Calories 34.6 calories, Carbohydrate 0.6 g, Cholesterol 10.8 mg, Fat 2.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 78.2 mg, Sugar 0.1 g
KOFTA: SPICED GROUND BEEF KEBAB RECIPE
Recipe for kofta, a spiced ground beef kabob. Also known as kufta or kefta.
Provided by Saad Fayed
Categories Entree
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Finely chop the onion and parsley. Time-saving Tip: Use a food processor.
- Add the ground beef to a large bowl and stir in the onions and parsley.
- Season with salt and pepper.
- Form the beef mixture into small balls and place four or five balls onto a metal skewer.
- Shape the meat into a cigar shape on the skewer. Note: if you use wooden skewers, be sure to soak them in water for 30 minutes first to avoid them burning.
- Pre-heat the oven to 350 F.
- Bake the skewers for 45 minutes.
- Or if grilling, grill for 20 to 25 minutes or until done.
- Serve over a bed of white rice. Serving Suggestions: Kofta is often served on flatbread (without skewers) or pita bread . It is also common to see it served on a hot dog bun.
Nutrition Facts : Calories 262 kcal, Carbohydrate 2 g, Cholesterol 101 mg, Fiber 0 g, Protein 33 g, SaturatedFat 5 g, Sodium 127 mg, Fat 13 g, ServingSize 12 kabobs (12 Servings), UnsaturatedFat 6 g
KAFTA (BBQ)
"The yummiest preparation mixture for ground beef EVER! I have made this Lebanese Meat for all of my friends and family and have HAD to leave the recipe with everyone! Meat mixture can be used for everything... meatballs, meatloaf, BBQ skewers, BBQ'd hamburgers. FOR BEST, AUTHENTIC LEBANESE TASTE, DO NOT OMIT OR SUBSTITUTE INGREDIENTS (until you have made it this way ;P )"
Provided by Lebanese Cuisine
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for high heat. If using wooden skewers, soak in water.
- In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.
- Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.
KAFTA
Lebanese Kafta recipe using ground beef, herbs and spices.
Provided by Zaatar and Zaytoun
Categories Main Course
Number Of Ingredients 6
Steps:
- Finely chop the onion and parsley either in a food processor or by hand
- In a mixing bowl, add the ground beef, spices, salt to the chopped parsley and onions
- Knead together well until evenly distributed. You can also do this using the food processor until you have a fine texture
- Shape into patties or around a grilling skewer. You may like to dip your hand occasionally into a small bowl of water to reduce sticking
- Grill on high heat either on the barbecue or skillet until slightly charred on the outside
KAFTA RECIPE
Kafta, kofta, kifta, however you spell it, it amounts to the same thing; a ground meat kebab.
Provided by Chef Tariq
Categories Main Course Mezze
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400ºF (200ºC) or grill.
- Soak wooden skewers for at least twenty minutes so they don't catch fire in the oven.
- Mix all the ingredients in a large bowl.
- Using your hand make fist sized balls.
- Shape the kaftas as you put the meat on skewers.
- Place on a tray if going in the oven otherwise put the skewers directly on your grill.
- It will take roughly 20 minutes turning once. Maybe a bit quicker on the grill.
Nutrition Facts : Calories 196 kcal, Carbohydrate 1 g, Protein 13 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 443 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MIDDLE EASTERN MEATBALLS (KOFTA KEBABS)
Middle Eastern Meatballs (Kofta Kebabs) made in just one bowl and ready to bake in 15 minutes with authentic middle eastern spices, it tastes like the ground beef kebab you love but with minimal effort.
Provided by Sabrina Snyder
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Add all the ingredients except the beef into a bowl and stir well.
- Add in the beef and stir until just combined.
- Form into 1/4 cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
- Cook for 15-18 minutes or until cooked through.
Nutrition Facts : Calories 94 kcal, Carbohydrate 1 g, Protein 10 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 33 mg, Sodium 229 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
KOFTA
Make and share this Kofta recipe from Food.com.
Provided by AZPARZYCH
Categories Meat
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Soak bread with enough water to saturate the whole slice.
- In a food processor add beef, onions, salt, pepper, and bread until it reaches a paste like consistency.
- Form a small amount on wooden skewers that have been soaked in water for at least an hour.
- Cook over a hot grill until cooked.
Nutrition Facts : Calories 350.8, Fat 22.9, SaturatedFat 8.9, Cholesterol 102.8, Sodium 122.5, Carbohydrate 5.5, Fiber 0.7, Sugar 1.7, Protein 28.8
LAMB KOFTAS
With only five ingredients, these lean meatballs couldn't be any easier to make.
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
- To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
- Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.
Nutrition Facts : Calories 141 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 0.15 milligram of sodium
KOFTA KEBAB
Kofta kebabs are skewers of spicy, grilled minced meat that are popular in the Middle East as well as in the cuisines of the Levant and Mediterranean.
Provided by Renards Gourmets
Categories Main Course
Time 50m
Number Of Ingredients 17
Steps:
- Place all the ingredients into a large bowl, and knead well for 10 minutes.
- Cover the bowl with cling film and place in the refrigerator for 6 hours, kneading the mixture for 3 minutes every hour.
- Divide the meat into 12 equal portions and roll them up.
- Then form into 12 uniform sausage shapes.
- Skewer each, and shape tightly by squeezing the meat along the length of the skewer (leaving roughly 6" / 15 cm for a "handle").
- Cover the skewers with cling film and refrigerate for 2 hours before grilling.
- Grill the koftas on the barbecue, in the oven or on a preheated griddle on all sides for about 5 minutes or until the desired doneness is achieved.
- Sprinkle with parsley and serve immediately, accompanied by pita, arayes bread, tahini sauce, hummus, raw salad, and / or baba ganoush.
Nutrition Facts : Calories 420 kcal, Carbohydrate 4 g, Protein 46 g, Fat 24 g, SaturatedFat 11 g, TransFat 2 g, Cholesterol 149 mg, Sodium 1331 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
KOFTA KABOBS
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large bowl, put the ground meat, flattened in the bowl, add all the ingredients. Knead for at least 5 minutes until all is well mixed. Let the kofta rest for 20 to 30 minutes in a cool place to marinate.
- Wet your hand with water. Take the kofta and make a big cigar. Put on a long skewer, in the center. Repeat skewering until done. Cook over a charcoal grill. Serve hot.
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- Soak 10 wooden skewers in water for about 30 minutes to 1 hour. Remove from water when you are ready to begin. Lightly oil the grates of a gas grill and preheat it to medium-high for about 20 minutes.
- Prepare pita bread and fixings. If you plan to, make the tahini sauce from this recipe. Prepare other sides and salads before you begin grilling.
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